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Grilled Shrimp and Vegetables for an Ultimate Lunch Treat

Published

6 years ago

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Vegetables are a very important part of my diet and I try to include them in every meal.

Sometimes it’s a salad, and sometimes it’s roasted like this. That is why I always advise you to pick one day of the week, buy some fresh fruits and vegetables, so that when you decide to cook they are close to you and there is no excuse not to add them to the meal.

Feel free to adapt the “recipe” as it suits you and with what you have available at the moment. This is just an example of how delicious meals can be prepared with healthy and nutritious ingredients.

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Grilled Shrimp and Vegetables

Ingredients

  • fresh or frozen shrimp cleaned
  • broccoli
  • 1 red pepper
  • 1 small zucchini
  • 2 carrots
  • juice of half a lemon
  • salt and pepper, to taste
  • 1 garlic clove minced
  • olive oil for frying

Instructions

  • Preheat the oven to 220º C, or 420º F, and place some parchment paper on a baking tray. For the air fryer option see below NOTE.
    Add the frozen shrimp to a deep bowl and let it sit for 30 minutes to 1 hour to thaw completely. Meanwhile, prepare the vegetables.
  • Chop the zucchini, red pepper and carrots into small cubes. Add to a large, deep bowl and pour a little oil and salt. Stir to coat all the pieces evenly with oil and salt. Add them to the baking pan and arrange them so that they do not touch each other. Have space from each piece of vegetable to another. This allows the vegetables to be crispy and baked on all sides. Bake for 20-30 minutes (depending on how many pieces there are). If necessary, check from time to time and, stir to bake evenly.
  • Chop the broccoli into smaller pieces. Heat water in a small saucepan. When it boils, add the broccoli and remove from the heat. Leave to set for 4-5 minutes and strain the water.
  • Heat oil on a grill pan (or a regular large pan) over medium-high heat and add the frozen shrimp and boiled broccoli. Add the garlic, salt, pepper and lemon juice. Leave to grill until the shrimp turn red and the broccoli is crispy and roasted. About 7-8 minutes.
    When the shrimp and broccoli are grilled to your taste, add the roasted vegetables and leave for 1-2 minutes for everything to be grilled and combined.
    Serve immediately or allow to cool before being stored in a glass, sealed container or refrigerator.

NOTES AND TIPS:

You can bake the vegetables in the oven (instructions above in the method of preparation), or in the air fryer. For the air fryer option, follow the exact same procedure by baking in a preheated air fryer for 350º F, for 15 minutes with occasional stirring and checking. Depending on the size of the appliance, it may be necessary to divide the vegetables into several rounds so that they are evenly baked and crispy.

This is a great meal prep option. If you want to prepare this meal as part of a meal prep, roast a large amount of vegetables, wait for it to cool completely and store in a glass container. For broccoli, you can just cook it and store it in the refrigerator in a separate container. When you want to prepare and eat the meal, prepare only the shrimp and finally add the vegetables to warm up and combine with the shrimp.

You can use any vegetable. This combo is the best for me so far and if you have the option – try it like this. But of course work with what you have at home and add / subtract as you want.

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